Beef Stroganoff — UMAMIMAMI

Organic Ingredients, serves 4

• 1.5 Lbs. Grass Fed Top Sirloin Steak

• 500 Grams Cremini or Brown Mushrooms

• 1 Cup Beef Broth

• 3/4 Cup Heavy Cream

• 1/2 Cup Sour Cream

• 2 Garlic Cloves, peeled & minced or crushed in a pestle & mortar

• 1 Tbsp. All Purpose unbleached White Flour

• 1 Tbsp. Dijon Mustard

• 1 Tbsp. Worcestershire Sauce

• 2 Tbsp. Fresh Parsley, leaves only, finely chopped

• 2 Tbsps. Olive Oil

• 2 Tbsps. Butter

• 1/2 Tsp. Celtic Sea Salt

• Freshly Cracked Black Pepper, to taste

• 1 x 16oz/454grams Packet Egg Noodles for serving

Method

Gather all your ingredients and get them ready set up as you’ll want to move quickly once you fire up your stove.

1. Wash, de-stem and thinly slice your Mushroom (see picture below)

2. Thinly slice Beef (see picture below)

3. Peel & finely diced Onion

4. Peel & crush or mince Garlic

5. Wash, de-stem and chop Parsley (for serving)

6. Measure out the rest of your ingredients

Add 2 Tbsps. Olive Oil to medium sized ceramic or stainless steel pan thats a few inches deep. Bring heat to high. When the Oil is very hot and shimmering, carefully add in half of your Beef in single file. Do not crowd pan as the Beef will release some liquid; you don’t want it to boil. Reduce heat to medium high and cook for 1 minute.

Turn each piece using kitchen tongs and cook for a minute longer before removing from heat. Leave Beef to rest on a plate for 10 minutes. Place Meat on a chopping board and slice against the grain into thin ¼ inch pieces.

Add Butter to the pan the Beef cooked in and bring to medium high heat. Once melted, add Onions and saute for 5 minutes. Add Garlic and cook for 1 minute more. Add Mushrooms and cook for 6-8 minutes stirring consistently. The Mushrooms will release liquid, keep cooking them until the liquid has evaporated and they are a nice brown color.

Add 1 Tbsp. Flour and cook for one minute.

Add 1 Cup Beef Broth and scrape any bits from the bottom of the pan. Add in ¾ Cup Cream and cook for 2 minutes. Add 1 Tbsp. Dijon Mustard and 1 Tbsp. Worcester Sauce and ½ Tsp. Salt.

Stir 3 tablespoons of the Sauce into your 1/4 cup of Sour Cream and mix well. This is so that the Sour Cream doesn’t curdle. Add the tempered Sour Cream into to the pan while stirring constantly until well combined. Add thinly sliced and rested Beef back into the Sauce + any jus from the plate/chopping board. Add lots of freshly cracked Black Pepper. Taste and adjust seasoning to taste. Cook for 1 minute longer white the Beef finishes cooking and incorporates into the Sauce.

Garnish with Parsley and serve over Egg Noodles, flat Pasta or Rice.